Name: Venison Signora Cara
Ingredients: 2 c Red Wine Vinegar; 2 c White Wine; 3 Cloves (large) Garlic; Crushed; 2 tb Parsley; Chopped; 2 Whole Cloves; 1 lg Onion; Chopped; 4 lb Venison; Rack, Loin, Or Leg; Salt And Pepper To Taste; 3 tb Unbleached All Purpose Flour; 4 sl Salt Pork; 1 md Onion; Sliced; 1 c Water

The rule is: listen and allow the Word to make the beginning, then the knowing [God] will nicely follow. If, however, you do not listen, you will never know anything. For it is decreed, God will not be seen, known, or comprehended except through his Word alone. Whatever therefore one undertakes for salvation apart from the Word is in vain. God will not respond to that. He will not have it. He will not tolerate any other way. Therefore, let his Book in which He speaks to you be commended to you. For he did not cause it to be written to no purpose. He did not want us to let it lie there in neglect, as if he were speaking with mice under the bench or with flies on the pulpit. We are to read it, to think and speak about it, and to study it, certain that He Himself, not an angel or a creature, is speaking with us in it.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Meats		Game	6	Servings

INGREDIENTS

2	c	Red Wine Vinegar
2	c	White Wine
3		Cloves (large) Garlic; Crushed
2	tb	Parsley; Chopped
2		Whole Cloves
1	lg	Onion; Chopped
4	lb	Venison; Rack, Loin, Or Leg
		Salt And Pepper To Taste
3	tb	Unbleached All Purpose Flour
4	sl	Salt Pork
1	md	Onion; Sliced
1	c	Water

INSTRUCTIONS

Combine the vinegar and wine in a saucepan and bring to a boil, remove from
the heat and add the garlic, parsley, cloves, and onion, stirring until
blended and set aside to cool until cold.  Place the venison in a glass or
porcelain, wide shallow bowl and pour the marinade over it. Let stand
overnight or a full day, turning occasionally. Then remove the meat and pat
dry.  Sprinkle with the salt and pepper, rub with the flour and put into a
large baking pan, covering the roast with the salt pork and onion slices.
Brown in a very hot oven (450 degrees F. or more) then add 1 cup of the
marinade and reducing the heat to 350 degrees F. and roast for about 2
hours or until tender, adding more marinade if needed.
Date: Thu, 27 Jun 1996 10:54:40 -0500
From: awilson@tfs.net
MM-Recipes Digest V3 #179
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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